Studies on the shelf-life of kinnow fruits in zero energy cool chamber using fungicides and modified atmosphere

Kinnow fruits were treated with fungicides and stored in zero energy cool chambers in modified and non-modified conditions. Modified condition was developed by enclosing the wooden box containing fruits into polyethylene bags. Modified condition was effective in reducing the physiological loss in weight and extending the shelf life of kinnow fruits. The bavistin was found most effective as compared to other fungicides, viz, TBZ and benomyl in reducing losses.